Spring Dutch baby pancake

Spring
Total: 50 min. | Active: 30 min.
vegetarian

This fluffy pancake is baked in the oven, meaning the herby dough really rises. The topping of asparagus, fried eggs and lemon ricotta make the pancake a hearty, spring-like brunch favourite.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 person

Topping
250 g ricotta
½  organic lemon, use grated zest only
  salt and pepper to taste
1 tbsp olive oil
150 g green asparagus, cut lengthwise into slices approx. 2 mm thick
½ tbsp lemon juice
  salt and pepper to taste
Batter
3  eggs
1 ¾ dl milk
100 g white flour
½ tsp baking powder
½ tsp salt
½ bunch herbs (e.g. dill, chives, parsley), finely chopped
To bake
2 tbsp butter
To serve
a little  clarified butter
3  eggs
30 g Micro Greens
½ bunch herbs (e.g. dill, chives, parsley), roughly torn

How it's done

Topping

Combine the ricotta and lemon peel, season, cover and chill. Heat the oil in a non-stick frying pan. Add the asparagus, stir fry for approx. 2 mins. Add the lemon juice, season the asparagus and set aside.

Batter

Beat the eggs and milk using the whisk on a mixer for approx. 5 mins. until the mixture is foamy. Combine the flour, baking powder and salt, mix in, continue to beat for approx. 5 mins. Mix in the herbs.

To bake

Place the frying pan a cold oven. Preheat the oven to 220°C (convection). Remove from the oven, add butter and melt. Pour the batter into the pan, bake for approx. 20. mins.

To serve

Heat the clarified butter in a non-stick frying pan. Slide the eggs carefully into the frying pan one at a time, then fry over a low heat until the egg whites are set but the yolks are still runny. Serve the fried eggs, ricotta and asparagus on the hot Dutch baby pancake, garnish with microgreens and herbs.

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